Octopus and Potato Sandwich

Method

1. Clean the small octopus: turn the head inside out, remove the eyes and the beak, then rinse thoroughly.
2. Slice the fresh garlic into thin rounds.
3. Heat a generous amount of olive oil in a pan, add the garlic and cook gently without browning.
4. Increase the heat, add the octopus and sear until it starts to stick to the pan.
5. Deglaze with a splash of rosé wine and let the alcohol evaporate.
6. Dice the potatoes into medium cubes, halve the baby artichokes, and roughly chop the dried tomatoes.
7. Add the potatoes, artichokes, dried tomatoes, whole chili pepper, and a pinch of salt to the pan.
8. Pour in a little water, cover with a lid, and cook for 10-15 minutes until the potatoes are tender and the octopus is cooked.
9. Meanwhile, cut the bread in half and toast the cut sides on a hot pan or griddle. Place slices of caciotta cheese on one side and let it melt.
10. Once the octopus mixture is ready, stir in chopped fresh parsley.
11. Assemble the sandwich: place the octopus and vegetable mixture on the cheese-covered bread half, close with the other half, and press gently.
12. Alternatively, serve the octopus and vegetables on a plate with a drizzle of olive oil.